Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Fresh turkey cutlets
1 ea Large egg
1 tb Milk
1 1/2 c Fresh bread crumbs
Butter or margarine
1 ea Medium sized lemon
1 ea Envelope chicken bouillon
1/4 ts Salt
4 ea Parsley sprigs for garnish

About 40 minutes before serving. 1. Pound cutlets with amallet until
ea is about 1/8 of an inch thick. If cutlets are large cut into
desired serving pieces. 2. In pie plate, beat egg with milk until
blended. On wax paper place bread crumbs. Dip cutlets in egg mixture,
then in crumbs to coat. 3. In skillet over medium-high heat melt 4
tbls butter and cook turkey cutlets, a few pieces at a time, until
browned on both sides, adding more butter or margarine if necessary.
Remove cutlets to plate. 4. Reduce heat to low. Squeeze juice of
half lemon into drippint in skillet; stir in bouillon, salt and 1/4
cup of water until blended, scraping to loosen brown bits from bottom
of skillet. Return turkey to skillet; cover and simmer 5 minutes or
until turkey cutlets are fork tender. Thinly slice remaining half of
lemon. To serve, garnish turkey cutlets with lemon slices and parsley
sprigs. Makes 4 main-dish servings. About 350 calories per serving.

This same recipe can be used for chicken or veal. I serve it with
what we call yellow rice. I purchase this as a mix in a bag with all
the other packages of preseasoned rice mixes.

Browse by categories